Yield: 8 servings
|1½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|1½ teaspoon||Ground cinnamon|
|1 teaspoon||Ground nutmeg|
|1 teaspoon||Vanilla extract|
|¼ cup||Margarine, melted|
|¼ cup||Plus (see next ingredient)|
|1 cup||Coarsley shredded unpeeled zucchini|
|2 smalls||Sweet apples, peeled and coarsley shredded|
Preheat oven to 350. In a large bowl, combine flour, baking powder, baking soda, and spices. In another bowl, combine egg, vanilla, margarine, and sugar. Beat with a fork until well blended. Stir in zucchini, apples, and raisins. Add zucchini mixture to dry ingredients, stirring until all ingredients are moistened. Spread batter in a 8 inch round nonstick cake pan that has been sprayed lightly with nonstick cooking spray. Smooth the top of the cake with the back of a spoon. Bake 35 minutes until toothpick comes out clean.
Cool in pan on wire rack.
Per serving: 4g protein, 7g fat, 36g carb., 208mg sodium, 34mg chol., 217 calories.
Submitted By CAROLYN SHAW On 09-29-94